Friday, November 28, 2008

T-G Post Mortem

Long time to prepare; short time to consume. Ahhh...such is Thanksgiving. In breaking with old habits, I elected to put the turkey in a little early and carve it up prior to my guests viewing the beautiful golden brown bird. I did the same with the ham. Those two tasks went a long way toward smoothing out the hard edges.

Everything was delicious, though at several times during the day I believed that the cooking gods were conspiring against me. I also managed to NOT have a sink full of dishes upon company's arrival.

I hope that you had a nice Holiday.


russell1200 said...

I like the skin nice and crispy. How do you give it a hard edge though?

My little boy (just turned 5) has discovered Simon and Garfunkel. He has "The Boxer" on endless repeat. Apparently it is appropriate theme music for dinosaur play.

Leisa said...

Nice and crispy skin. Me too. I rub the turkey with butter and roast it at 500F for 30 minutes. Then I cut it back to 350 until it comes to 161F-165F, when it is removed from the oven.

Perfect turkey every time. Exquisitely beautiful and not dry. (I brined my turkey, but I've only been brining for about 4 years, and roasting this way for 20.)

Most people cook the turkey too long. High heat fast; reduce temp; get the turkey out of the oven napalm.